Habit Forming Cinnamon Buns For the dough: For the filling: Combine: For the icing: Scald the milk. Add the sugar, butter, and salt. Let that mixture cool to lukewarm temperature. Now add the eggs and the fresh yeast. Mix well. Add 2 cups of flour and beat well. Add remaining flour and mix well. Refrigerate overnight. The dough will be sticky. In the morning remove dough from refrigerator and divide the dough in half. Preheat oven to 350° Place dough on well floured board or counter. Knead slightly, adding more flour if you need it to keep dough from sticking. Roll dough into rectangle as thin as possible without tearing dough. Spread with half of the melted butter and 1/2 of the sugar cinnamon mixture. Roll dough carefully away from you until cylinder is formed. Seal edge by pinching. Cut rolls out about 2 inches apart and place cut side up close together in greased baking dish. The buns will look like pinwheels. Cover with tea towel and let buns rise at room temperature until they double in size. Bake at 350° 20 to 25 minutes or when tested, knife comes out clean. Combine 1/8 cup of confectioners sugar with heavy cream and 1/2 tablespoon of vanilla extract. This icing should be a bit runny. Spread over warm buns and serve. Note: You will do this twice with both halves of dough. Recipe may be doubled. |
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